Haricots Verts au Lard

Name: Haricots Verts au Lard
Ingredients: mince enough fat bacon to make two tablespoonfuls; about a teaspoonful of finely minced onion; a little lemon juice to taste

From The "Queen" cookery books: Vegetables, 1902

This is a well-known dish.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

255Calories

0 gProtein

7 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories255 kcal

Protein0.4 g

Carbohydrates7.2 g

Fiber0.4 g

Sugars2.6 g

Total Fat26 g

Saturated Fat10 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.9 g

Omega-30 g

Cholesterol25 mg

Sodium40 mg

Potassium107 mg

Calcium6.7 mg

Iron0.1 mg

Magnesium6.3 mg

Phosphorus8.9 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.6 mcg

Vitamin C39 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate21 mcg

Choline16 mg

Caffeine0 mg

Water95 g

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 15. The excerpt below is the record exactly as published.

mince enough fat bacon to make two tablespoonfuls, mix this; with about a teaspoonful of finely minced onion, shallot, or chives, and fry these together till the onioni colours lightly, then lay in the cooked and drained! beans, with a little lemon juice or vinegar to taste,, and toss it all over the fire for a minute or two till it is all thoroughly heated, and serve very hot.'^Thia. is the well known haricots verts au lard

Cook this with the app: pantry check, scaling, and the assistant.